I am OBSESSED. It's amazing! I just bought it last week for the first time, because I always just assumed it would be too expensive when not in bulk, and I never found it in bulk. But the Bob's Red Mill bag was like less than $3. I'm seriously addicted, and the only thing I've made is socca! (Every day when I get home from work pretty much.) What else do you guys use it for? Not that I'm tiring of my socca. Obsesssssed.

cheaper than the bob's red mill, i normally buy my chickpea flour from the indian section of the grocery store (or an indian grocery). it'll be called besan or gram flour instead, but it's the same thing & normally much less expensive.

Darth I am no expert (I just read about it a few months ago on Choosing Raw, which got it from a blog by vegan twins, can't remember what it's called) but socca is like a savory pancake. It's basically flour, water, olive oil, and salt, and experimenting with the ratios creates different textures. Like I'll usually do 1C flour, 2Cwater, about 2 T olive oil, and salt, and it will be spongier, and 1-1.5C of water will make it crispier. I just cook it in a nonstick pan bc I'm lazy but I know it's supposed to be much baked or broiled.

_________________"I love you, but you need to get out of the kitchen before I spatula your face." -Pinko"You can always trade sex for cookies. It might make you feel dirty, but just keep your eyes closed and think of vanilla." -Tofulish

it makes awesome-tasting poultry-style golden gravies...Joanna's Potluck zine as well as Raising Vegetarian Children both have recipes using it. Also I've seen some Indian cooking shows that added a mixture of chickpea flour/ yogurt to a pan of curried veg to thicken it to a nice curry sauce!

...socca is like a savory pancake. It's basically flour, water, olive oil, and salt, and experimenting with the ratios creates different textures. Like I'll usually do 1C flour, 2Cwater, about 2 T olive oil, and salt, and it will be spongier, and 1-1.5C of water will make it crispier. I just cook it in a nonstick pan bc I'm lazy but I know it's supposed to be much baked or broiled.

I do this too, but it has evolved over time so that now I usually add some chopped kale, spinach or mustard greens to the batter. It seems to work best when I use about 1/3 cup flour, 2/3 c water, some garlic powder and lots of greens, so the batter ends up as a thick coating for them. I cook it in a well-oiled cast iron skillet w/ a cover, stove-top, turning 1/2 way through.

It's also my go-to flour for veggie cheeses and sauces.

_________________Formerly Kaleicious. I still love kale, but no more than lots of other garden greens too! Orach is currently my favorite.

...socca is like a savory pancake. It's basically flour, water, olive oil, and salt, and experimenting with the ratios creates different textures. Like I'll usually do 1C flour, 2Cwater, about 2 T olive oil, and salt, and it will be spongier, and 1-1.5C of water will make it crispier. I just cook it in a nonstick pan bc I'm lazy but I know it's supposed to be much baked or broiled.

I do this too, but it has evolved over time so that now I usually add some chopped kale, spinach or mustard greens to the batter. It seems to work best when I use about 1/3 cup flour, 2/3 c water, some garlic powder and lots of greens, so the batter ends up as a thick coating for them. I cook it in a well-oiled cast iron skillet w/ a cover, stove-top, turning 1/2 way through.

I've never had socca and now I need to do both of these. I've a gigantic bag of gram flour in my cupboard that I only occasionally use so this is awesome.

_________________"I will take a drugged, sex-crazed, punk rock commie over Mrs. Thatch any day of the week" - Vantine